Preparation method of acetylated modified high-amylose corn starch

A corn starch, high straight chain technology, applied in the field of food processing, can solve the problems of low efficiency, complexity and high cost

Active Publication Date: 2022-07-29
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004]At present, most of the studies on starch esterification and denaturation are common corn starch and potato starch. Starch and ordinary corn starch do not have the unique film-forming properties of high-amylose corn starch, and the exis...

Method used

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  • Preparation method of acetylated modified high-amylose corn starch
  • Preparation method of acetylated modified high-amylose corn starch
  • Preparation method of acetylated modified high-amylose corn starch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Embodiment 1 A kind of preparation method of acetylation modified high amylose corn starch

[0050] (1) Disperse high amylose corn starch in 2.5mol / L sodium sulfate solution, stir at a speed of 250r / min at a temperature of 35~45°C, and make a starch emulsion with a mass fraction of 10%;

[0051] (2) 50% sodium hydroxide solution is added dropwise for activation, wherein the mass ratio of NaOH and high amylose corn starch dry base is 0.2~0.4:1, after 30min of reaction, adjust pH with concentration of 2.5mol / L hydrochloric acid is neutral, so that the activation is terminated, and the activated high amylose corn starch is obtained;

[0052] (3) heating and stirring the activated high amylose corn starch emulsion in a water bath, adjusting pH to 7-12 with NaOH solution, dripping vinyl acetate in the high amylose corn starch emulsion to carry out acetylation reaction, and the temperature of the water bath is controlled at 35-55 ℃, React for 1-5h, and then adjust the ...

Embodiment 2

[0055] Example 2 Determination of the preparation process parameters of acetylated modified high amylose corn starch

[0056] 1. One-factor experiment

[0057] Select the mass ratio of NaOH mass and high amylose corn starch dry basis during activation (0.2~0.4:1), acetylation reaction temperature (35~55℃), acetylation reaction time (1~5h), acetylation reaction pH value (8 to 12) and the mass ratio of vinyl acetate to dry starch (0.01 to 6.25:1) were single factors, and the degree of substitution and reaction efficiency were used as optimization indicators to single-factor the preparation of acetylated high amylose corn starch. experiment. The level of one factor was changed, and the levels of the other factors were fixed, and the effects of a single factor on the degree of substitution (DS) and reaction efficiency (RE) of the esterification reaction were studied. The result is as Figure 1-5 shown.

[0058] (1) Determination of the degree of substitution:

[0059] Take 1....

Embodiment 3

[0069] Embodiment 3 A kind of preparation method of acetylation modified high amylose corn starch

[0070] (1) Disperse high amylose corn starch in 2.5mol / L sodium sulfate solution, stir at a speed of 250r / min at a temperature of 42.5°C, to prepare a starch emulsion with a mass fraction of 10%;

[0071] (2) 50% sodium hydroxide solution is added dropwise to the starch emulsion for activation, wherein the mass ratio of NaOH and high amylose corn starch dry base is 0.3:1, after 30min of reaction, the concentration is 2.5mol / L hydrochloric acid Adjust the pH to be neutral, so that the activation is terminated, and the activated high amylose corn starch is obtained;

[0072] (3) Heating and stirring the activated high amylose corn starch emulsion in a water bath, adjusting the pH to 10 with NaOH solution, adding vinyl acetate dropwise to the high amylose corn starch emulsion for acetylation reaction, controlling the temperature of the water bath at 42.5 ° C, and reacting for...

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Abstract

The invention relates to a preparation method of acetylated modified high-amylose corn starch, which comprises the following steps: (1) dispersing high-amylose corn starch in a sodium sulfate solution to prepare a starch emulsion; (2) dropwise adding a sodium hydroxide solution for activation, and after the reaction, adjusting the pH value with hydrochloric acid to terminate the activation so as to obtain activated high-amylose corn starch; (3) heating in a water bath and stirring, adjusting the pH value by using a sodium hydroxide solution, dropwise adding vinyl acetate to carry out acetylation reaction, and adjusting the pH value of the reaction solution by using hydrochloric acid after the reaction; and (4) cooling the reaction liquid to room temperature, washing, carrying out suction filtration, drying, grinding, and sieving to obtain the product. According to the method, used equipment is simple, processing is convenient, the starch processing degree is high, the obtained modified high-amylose corn starch particles are complete, the transparency of starch paste is increased, the gelatinization enthalpy is reduced, the thermal stability is improved, industrial production is facilitated, the method is more suitable for processing and manufacturing gel products, and the application field of grain processing is expanded.

Description

technical field [0001] The invention relates to a preparation method of acetylated modified high amylose corn starch, and belongs to the technical field of food processing. Background technique [0002] According to the different amylose content, commercial high amylose corn starch can be divided into: corn starch V (50-60% amylose), corn starch VI (60-70% amylose) and corn starch VII (70-80% amylose) Amylose), while the amylose content of ordinary starch is only about 20%-30%. High amylose starch has strong gel properties and helical linear polymer structure, and is a good film-forming material. Compared with films made of ordinary starch, high amylose corn starch films have excellent oxygen barrier properties and stable mechanical properties under high relative humidity. [0003] In recent years, high amylose corn starch has become one of the research hotspots in food science and chemical materials circles at home and abroad. However, the dense molecular arrangement and...

Claims

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Application Information

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IPC IPC(8): C08B33/02
CPCC08B33/02
Inventor 刘洁刘亚伟周雪滢常江涛杨秋晔项宽宽
Owner HENAN UNIVERSITY OF TECHNOLOGY
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